Pioneer Woman's Chicken Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 whole boneless, skinless chicken breasts, trimmed and pounded flat (I actually just use chicken tenders; about 12 to 14)1/2 cup Whole Wheat flourSalt and pepper, to taste1/4 cup Olive Oil1 whole Medium Onion, Chopped4 cloved Garlic, Minced3/4 cups red wine (I have substituted chicken broth plus 1 Tablespoon Red Wine vinegar when I was out of wine and tastes just the same)3 cans (14.5 oz each) Crushed Tomatoes2 Tablespoons Sugar1/4 cup Chopped fresh parsley3/4 cup freshly grated Parmesan Cheese1 pound whole wheat pasta (recipe calls for linguine, when you can find it)
Mix flour, salt and pepper together on a large plate.
Dredge chicken in flour mixture. Set aside.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until nice and golden brown on each side, about 2 to 3 minutes. Do not overcook the chicken, you will add again later and don't want them to dry out.
Remove chicken from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar (this is a KEY ingredient!) and more salt and pepper to taste. Allow to cook for 30 minutes. Stir just occasionally.
When sauce has about 10 minutes or so left to cook, prepare your pasta.
Towards the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken on top of the sauce and completely cover them in the grated FRESH Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Serve over the pasta. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVELANDAVENUE.
Dredge chicken in flour mixture. Set aside.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until nice and golden brown on each side, about 2 to 3 minutes. Do not overcook the chicken, you will add again later and don't want them to dry out.
Remove chicken from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar (this is a KEY ingredient!) and more salt and pepper to taste. Allow to cook for 30 minutes. Stir just occasionally.
When sauce has about 10 minutes or so left to cook, prepare your pasta.
Towards the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken on top of the sauce and completely cover them in the grated FRESH Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Serve over the pasta. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVELANDAVENUE.
Nutritional Info Amount Per Serving
- Calories: 437.0
- Total Fat: 14.7 g
- Cholesterol: 55.7 mg
- Sodium: 762.7 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 7.8 g
- Protein: 32.1 g
Member Reviews
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ASKCHER
This is a great recipe and methodology for preparing this classic dish, I am cooking chicken like crazy now, who knew about pounding the chicken flat , somebody should have told me sooner, thanks alot whoever it was that taught me to cook.
I leave out the noodles and use earth balance spread - 4/16/10